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Pumpkin Chili

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  • Prep Time: 20 minutes
  • Cook Time: 300 minutes
  • Total Time: 320 minutes
  • Yield: 10 1x
  • Category: dinner, lunch, Soup
  • Cuisine: American


Easy slow cooker pumpkin chili that is perfect for a chili fall or winter’s day! This chili packs in a lot of flavor with a subtly sweet hint of pumpkin pie spice and is full of vibrant nutrients to keep you healthy all winter long!


  • 1 16-oz can crushed tomatoes (just tomatoes)
  • 1 16-oz can organic pumpkin puree
  • 1 16-oz can organic black beans
  • 1 16-oz can organic pinto beans
  • 1 lb vegan beef crumbles (such as Beyond Meat)
  • 1 cup filtered water
  • 1/2 cup chopped carrots
  • 3 stalks celery
  • 1 medium red bell pepper (chopped)
  • 1 cup chopped onions
  • 1 tbsp coconut oil
  • 3 tbsp organic chili powder
  • 2 tbsp organic ground cumin
  • 2 tbsp organic pumpkin pie spice
  • 1 tbsp organic ground turmeric
  • 2 tsp sea salt & pepper (more to taste)


  1. Pull out the slow cooker and begin to heat. 
  2. While heating, in a large skillet, sauce onions until translucent. 
  3. Add ground beef and spices/herbs, excluding the pumpkin pie spice, and sauté until fully cooked. Set aside.
  4. Pour tomatoes, water, black beans, pinto beans, pumpkin, bell pepper,  carrots, and celery into the slow cooker.
  5. Add vegan beef and onion mixture and pumpkin pie spice, mixing until fully combined.
  6. Add more spices to taste. Stir and cover.
  7. Let cook for 4-6 hours.
  8. Store in large Tupperware in the fridge.